This is the simplest form of butter cakes, known as Plain White Cake. If you have never made a butter cake, try this recipe first.
All level measurements
1/2 cupful of butter
1 cupful of sugar
2 cupfuls cake flour
3 level teaspoonfuls baking powder
2/3 cupful milk
1/2 teaspoonful flavouring extract
Utensils For Plain White Cake and its Variations:
Round-bottom earthen mixing bowl
Slitted wooden spoon
2 bowls for egg beating
Egg beater, Dover
2 measuring cups
Round cake mould
Method of Making
Beat or work the butter with a slitted wooden spoon until it has a whitish appearance around the edges. Then gradually add the sugar to the butter, beating the mixture meanwhile.
Sift together the flour and baking powder.
Beat the egg-whites until very light and fluffy. Dry-beaten egg-whites make a dry cake. Use a wire whip, which leaves the eggs moist.
To the creamed butter and sugar add alternately the 2/3 cupful of milk, and the flour with the baking powder (the second mixture above). Now thoroughly beat the entire mixture until smooth. Then fold in the egg-whites (the third mixture above). Do this carefully with a wooden spoon, so as not to break down the air cells in the beaten egg-whites.
Butter the mould, sift a little flour over the butter, tap the mould on one edge to remove superfluous flour.. Put the batter into the mould and let bake about 35 minutes. Have the heat moderate until the cake has risen, then have strong heat until threefourths of baking time, then gradually reduce the heat.
2 1/4 cupfuls granulated sugar
3/4 cupful boiling water
3 egg-whites, beaten very, light
3 squares chocolate, melted
1/2 teaspoonful vanilla extract
Dissolve the sugar in the water, and let boil to 240 degrees F., or until a soft ball is formed when tried in cold water. Pour gradually on the beaten whites, beating constantly meanwhile. Add the chocolate and vanilla and beat until stiff enough to spread on cake.